• 735 Raymond Ave - Say goodbye to boxed pasta! This interactive cooking class, offered through Cozymeal in Minneapolis, guides participants in crafting four unique pasta shapes from a single fresh dough. Led by highly-rated local chefs, this experience unveils the authentic methods for creating tagliatelle, orecchiette, cavatelli, and stuffed ravioli, providing a solid foundation in Italian pasta-making that can be expanded upon for years to come.

The menu to be prepared includes:

• Shape 1: Tagliatelle – long, flat ribbon pasta, rolled and cut from fresh egg dough
• Shape 2: Ravioli – delicate filled pasta pillows, hand-folded and sealed
• Shape 3: Orecchiette – small, concave “little ears” pasta, hand-pressed into shape
• Shape 4: Cavatelli – short, hand-rolled pasta shells with a distinctive curl

From shaping the first orecchiette to folding delicate ravioli, each technique introduces a new way to transform the same simple dough. Guests are encouraged to bring wine or beer to enjoy during the class.

• All ingredients and pasta-making tools provided.
• Recipes for every shape to continue practicing at home.
• Sample all four pasta shapes you prepare.

• Tagliatelle - Long, flat ribbon pasta rolled and cut from fresh egg dough – a classic Northern Italian shape perfect for rich, clinging sauces.
• Ravioli - Delicate filled pasta pillows made from the same fresh dough, hand-folded and sealed around a savory filling.
• Orecchiette - Small, concave “little ears” pasta hand-pressed into shape – a traditional Southern Italian form that cradles sauce beautifully.
• Cavatelli - Short, hand-rolled pasta shells with a characteristic curl, shaped entirely by hand from the same fresh dough.

One dough, four shapes, and limitless opportunities. This interactive pasta class, offered through Cozymeal in Minneapolis, connects participants with top-rated local chefs and demonstrates how simple techniques can transform flour, eggs, salt, and olive oil into tagliatelle, ravioli, orecchiette, and cavatelli.

The hands-on cooking session includes:

• Tagliatelle – long ribbon pasta made from flour, eggs, salt, and olive oil
• Ravioli – stuffed pasta pillows crafted from flour, eggs, salt, and olive oil
• Orecchiette – hand-pressed “little ears” created from flour, eggs, salt, and olive oil
• Cavatelli – hand-rolled pasta shells formed from flour, eggs, salt, and olive oil

Participants will gain four Italian pasta-making techniques and the confidence to create homemade pasta at home. Guests are encouraged to bring wine or beer to enjoy during the experience.

• This cooking class is designed to accommodate a variety of dietary needs! Please let us know in advance, and we’ll do our best to tailor the experience to suit your preferences and restrictions.

For a full refund, cancel at least 24 hours before the scheduled departure time.